Zucchini Pie

I goofed back in the early days of summer and put 8 zucchini plants in the ground. They were sold in a four pack and the little, itsy, bitsy plants looked so delicate I felt it was necessary to put them all in the ground--just in case one or two didn't make it. Little did I know that these were genetically altered zucchini designed to take over the world.

Every plant survived--despite the presence of rabbits, deer, ground hog and bear. (One has survived being sat upon by the bear.) NONE have even been nibbled upon by any mammal, bird, insect, or worm. The four plants in the raised bed in the open--where there is plenty of sun light have grown to huge proportions despite having been planted in pairs. (I did separate the other pairs so as to have four individual plants with space in between.)

We have kept ahead of the plants by harvesting zucchini fruit when they are around 6 inches in length and certainly no longer than 8 inches. All tolled, we have probably harvested 36 of the little green tubes.

We have eaten them grilled, Italian-style with tomato sauce, as stir fry, and simply sliced and boiled. Terry has shredded cup after cup and turned them into zucchini breads which now are filling the freezer despite half a dozen having been gifted to others and even shipped to our son in Eugene, OR.

And then there was the Zucchini Pie. Seeking something "different," Terry asked around and one of the gals at Curves offered this faux Apple Pie option.

Zucchini Pie
From the Kitchen of Toni Bixby

Ingredients:

4 cups of Zucchini (peeled, seeds removed and cubed)
1 1/4 cup Sugar
1/3 tsp. Salt
1 1/2 tsp. Apple Pie Spice
1/4 cup Lemon Juice
1/4 cup Corn Starch (add a little water for thickening)
(Options: 1 cup Raisins, 1/2 cup Walnuts)

Directions:

Mix sugar, salt, and spice with the zucchini. (Add the raisins and walnuts at this time.)
Add lemon juice.
Cook until the zucchini is soft.
When done, mix the corn starch and water for thickening agent and add it to the mixture.
Cook until thickened.
Pour into a pie crust of your choice and bake at 400° F for 30 minutes.


Smells and tastes just like apple pie. Looks a little like a mince meat pie.
Do it up ala mode with some French vanilla ice cream and enjoy.
(Sorry about not having any pictures. We ate it too fast!)

Next year I'll only put in 4 zucchini plants!